Description
Creamy Layered John Wayne Casserole is a hearty, flavorful dish featuring a golden biscuit crust topped with seasoned ground beef, fresh vegetables, and a rich, cheesy sour cream and mayonnaise layer. Perfect for family dinners, this casserole combines savory taco-seasoned beef with creamy cheese layers for a comforting, crowd-pleasing meal.
Ingredients
Scale
Crust
- 1 can (16.3 oz) refrigerated biscuit dough
Beef Layer
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup water
- Salt and pepper to taste
Vegetables
- 1 medium onion, sliced
- 1 green bell pepper, diced
- 1 tomato, diced
- 1 can (4 oz) diced green chilies (optional)
Creamy Cheese Mixture
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Make the biscuit crust: Press the refrigerated biscuit dough evenly into the bottom and slightly up the sides of the baking dish to form a crust. Bake for 10 minutes until it is just lightly golden.
- Cook the ground beef: While the crust bakes, brown the ground beef in a skillet over medium heat. Drain excess grease, then add the taco seasoning and water. Simmer the mixture until thickened, approximately 5 minutes.
- Prepare the creamy cheese mixture: In a small bowl, combine the sour cream, mayonnaise, half of the shredded cheddar cheese, and all of the Monterey Jack cheese. Mix well and set aside.
- Assemble the casserole layers: Once the biscuit crust is pre-baked, layer the seasoned ground beef over it. Next, evenly distribute the sliced onions, diced green bell pepper, diced tomato, and optional green chilies on top of the beef.
- Add the creamy cheese topping: Spread the prepared creamy cheese mixture evenly over the layered vegetables and beef.
- Top with remaining cheese: Sprinkle the remaining shredded cheddar cheese over the top to create a beautifully golden crust during baking.
- Bake until bubbly and golden: Bake the assembled casserole uncovered for 25 to 30 minutes, or until the top is bubbly and golden brown.
- Rest and serve: Allow the casserole to rest for 5 to 10 minutes after baking to set, then slice and serve warm.
Notes
- You can omit the green chilies or substitute with diced jalapeños for added heat.
- Feel free to add extra vegetables like corn or black beans for more variety.
- Use reduced-fat sour cream and mayonnaise to lower the fat content if desired.
- This casserole can be prepared a day ahead and refrigerated before baking to save time on busy days.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
